Name: Pumpkin Cocoa Soft European Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 20g Whole wheat flour; 30g Sugar; 2g salt; 80g pumpkin; 4g Dry yeast; 130g milk; 25g butter; 12g cocoa powder; 20g Hot seed; 130g Pumpkin puree; 130g Cream cheese (filling)

Pumpkin Cocoa Soft European Bread

by Depp Baking Lab (From Sina Weibo.)

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Bread—Pumpkin Cocoa Soft European Bread The season is the season when pumpkins in my hometown produce fruit. Golden pumpkins, not to mention more appetites. When I was young, my mother cooked pumpkin rice for me. When I grew up, I would make pumpkin bread for my mother. Pumpkin cocoa bread, soft texture, sweet taste, very suitable for mother's taste, she will definitely like it;
Production time 90min, difficulty 4 stars, number of people 3 people, suitable for the crowd: suitable for all ages. Oven setting: Depp oven fast heating mode 180 degrees, preheating 10min, baking 17min
Ingredients (6 quantities): 300g high-gluten flour, 20g whole wheat flour, 30g sugar, 2g salt,
80g pumpkin, 4g dry yeast, 130g milk, 25g butter, 12g cocoa powder, 20g hot seeds
Filling: 130g pumpkin puree, 130g cream cheese filling,

Pumpkin Cocoa Soft European Bread

1. Slice the pumpkin, steam it, and let it cool for later use;

2. Put the high-gluten flour, whole wheat flour, sugar and salt in a mixing vessel upside down and mix well;

3. Add milk and pumpkin puree and stir until there is no dry powder;

4. Change to the dough that is quickly stirred until the surface is smooth and elastic, and add butter;

5. Stir at a slow speed. When the butter is completely absorbed, quickly stir the dough until the gluten is completed. Take about 1/3 of the kneaded dough, add cocoa powder, and mix well to form a cocoa paste;

6. Round the two doughs and relax for 15 minutes;

7. Divide the pumpkin dough into 6 portions, ventilate in turn, round and relax.

8. The chocolate dough is equally divided into 6 portions, vented and rounded and loosened.

9. Flatten the pumpkin dough, roll it into a round piece, put the pumpkin puree first, then the cream cheese,

10. Wrap it and squeeze it tightly, and place it down. Operate the rest one by one.

11. Take a chocolate dough, flatten it and roll it into a round piece. The big piece should be able to wrap the pumpkin dough.

12. After the final fermentation, use a sharp blade to make any cuts on the chocolate dough. Be careful to cut all the chocolate dough and sift a small amount of dry powder on the surface;